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Ingredients

2		Karimeen whole, medium size cleaned and slit in 2 to 3 places
2		Karimeen whole, medium size cleaned and slit in 2 to 3 places
1 tbsp / 15 ml		kashmiri red chilli powder
1 tbsp / 15 ml		kashmiri red chilli powder
1/2 tsp / 2.5 ml		coriander powder
1/2 tsp / 2.5 ml		coriander powder
1/4 tsp / 1.3 ml		turmeric powder
1/4 tsp / 1.3 ml		turmeric powder
1 tbsp / 15 ml		pepper powder
1 tbsp / 15 ml		pepper powder
1 tsp / 5 ml.		salt
1 tsp / 5 ml.		salt
6 cloves		garlic
6 cloves		garlic
1 x 1/2 inch (2.5 cm / 5 g)		fresh ginger
1 x 1/2 inch (2.5 cm / 5 g)		fresh ginger
1/4 cup + 1 tbsp / 75 ml		coconut oil
1/4 cup + 1 tbsp / 75 ml		coconut oil
100 g		shallots chopped
100 g		shallots chopped
2		green chillies finely chopped
2		green chillies finely chopped
2 tsp / 10 ml		lemon juice
2 tsp / 10 ml		lemon juice
1/2 cup / 120 ml		thick coconut milk
1/2 cup / 120 ml		thick coconut milk
2		banana leaves
2		banana leaves

Recipe

1.	Grind together, chilli powder, coriander, turmeric, pepper powders, salt, garlic, ginger and 1 tbsp/15 ml oil into a paste.
1.	Grind together, chilli powder, coriander, turmeric, pepper powders, salt, garlic, ginger and 1 tbsp/15 ml oil into a paste.
2.	Apply half of the paste all over fish (inside the slits). Keep aside one hour.
2.	Apply half of the paste all over fish (inside the slits). Keep aside one hour.
3.	Heat 2 tbsp / 30 ml oil in Futura frying pan on medium heat about 3 minutes. Add fish and fry 5 minutes on each side. Remove. Keep aside.
3.	Heat 2 tbsp / 30 ml oil in Futura frying pan on medium heat about 3 minutes. Add fish and fry 5 minutes on each side. Remove. Keep aside.
4.	To the remaining oil in frying pan add onions and stir fry till transparent. Add green chillies, remaining ground paste and lemon juice. Mix. Add coconut milk, allow to cook till masala thickens and oil shows separately stirring constantly. Remove from heat. Divide masala into 2 portions.
4.	To the remaining oil in frying pan add onions and stir fry till transparent. Add green chillies, remaining ground paste and lemon juice. Mix. Add coconut milk, allow to cook till masala thickens and oil shows separately stirring constantly. Remove from heat. Divide masala into 2 portions.
5.	Heat each banana leaf slightly till wilted and easy to fold. Coat each fish with one portion of masala and place fish with masala on each banana leaf. Roll up the leaf, tuck in corners and tie with thread to make a packet.
5.	Heat each banana leaf slightly till wilted and easy to fold. Coat each fish with one portion of masala and place fish with masala on each banana leaf. Roll up the leaf, tuck in corners and tie with thread to make a packet.
6.	Heat remaining oil (2 tbsp/30 ml) in Futura frying pan on medium heat about 3 minutes, Arrange the fish packets in frying pan. Cover and cook 5 minutes on each side.
6.	Heat remaining oil (2 tbsp/30 ml) in Futura frying pan on medium heat about 3 minutes, Arrange the fish packets in frying pan. Cover and cook 5 minutes on each side.
7.	Remove pan from heat. Place packets of fish in a serving dish. Serve hot.
7.	Remove pan from heat. Place packets of fish in a serving dish. Serve hot.

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